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Smith And Wesson Chili



Yield: 12 Servings

3 1/2 lb flank steak
2 med. onions coarsely,Chopped
2 c tomatos stewed &,Chopped
1 c tomato paste
1 T liquid smoke
1/4 c bullseye barbecue sauce
24 oz beer
6 jalapenos peppers seeded
-chopped
3 garlic cloves,Minced
1 c bell pepper,Diced
3 T chili powder
5 T cumin
3 T masa harina
4 c tomato sauce
1 salt as needed
2 t back pepper


Cut meat into small cubes approx. 3/8" in size. Brown meat, onions, Bell pepper, and garlic in a heavy skillet. Put the beer into alarge pot and bring to a slow boil. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the meat & onion/pepper mixture, the Jalapenos, the barbecue sauce, and the Liquid Smoke. Reduce heat to Medium and cook for 1/2 hour. Stir every few minutes. Add 2 T of the cumin, salt, pepper, & Tabasco sauce. Cook for 1/2 hour more. At this point add the tomato paste, masa harina, and continue cooking for 15 minutes. Add the remaining cumin and cook for 10 minutes more.













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